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Background: Champagnes (or sparkling wines that are made using the ‘méthode champenoise’) are composed ofwhite and/or red wine grapes. Their relative proportions are thought to contribute to a sparkling wine’s distinctiveflavour profile, but this has not yet been tested empirically. We, therefore, conducted a blind tasting experiment inwhich the participants had to report the perceived proportion of white grapes in a range of seven sparkling wines(including six Champagnes).Results: The participants, including four expert, six intermediate, and five novice Champagne tasters, were unableto accurately judge the percentage of white grapes in the wines. Instead, the perceived proportion of white grapewas correlated with the dosage and alcohol content of the wines. The hedonic ratings for the Champagnes did notcorrelate with price. Further, the more expensive Champagnes were only appreciated by the expert tasters.Conclusions: Dosage and alcohol content appear to be the two attributes that tasters rely on when judging thecontribution that different grape types make to the distinctive flavour of a sparkling wine. In the case ofChampagne, flavour perception relies on a complex combination of factors including alcohol content, dosage, priceexpectancy, and experience with the product. The present results have implications for marketing Champagnes;they might be better if focused on the distinctive characteristics of each cuvee, or simplicity (blends versus no

Grape expectations: how the proportion of white grape in Champagne affects the ratings of experts and social drinkers in a blind tasting